Signature Series: Seafood

These seafood recipes have made a splash on non-commercial menus.

Catfish Dijonnaise - Gunderson Medical Center, La Crosse, Wis.

“This recipe was created for a new cafeteria menu cycle,” says Thomas Sacksteder, executive chef at Gunderson. “We were determined to use sustainable ingredients, so we selected farm-raised catfish. It quickly became a customer favorite. It’s a signature of ours both from the ingredient combination and the method of preparation. We try to use as many local, fresh and sustainable products as possible.”

City officials are weighing changes to school menus less than one year after earlier changes drew parent criticism. Officials say those menu changes were not final, and an advisory board is suggesting healthier, fresher dishes and a more expansive in-class breakfast program.